Preheat oven at 425 F (220 C). Line a large baking sheet with wax paper.

Beat the buttermilk and the honey until the latter is dissolved.

In a bowl, mix the flour, the baking powder, the baking soda, the salt and the cinnamon. Cut the butter up into the mix with a pastry blender to produce coarse crums ( or mix everything in a food processor, on pulsing mode, then transfer the preparation into a bowl). Incorporate apples.

Add the buttermilk/honey mixture. Stir with a fork until a soft dough is obtained.

Roll the dough into a ball with flour-coated hands and transfer them on a slightly floured surface. Delicately knead the dough two to three times, until it is formed.

Flatten into an 8 in (20 cm) disc and cut it into 8 slices. Place the slices on the baking sheet and space them at least 1 inch (2,5 cm) apart.

Bake for 15 to 18 minutes or until the dough rose and browned. Heat up the rest of the honey and baste the scones. Transfer on a rack.